Turkey – White Bean Chili over Greens with Caramelized Sweet Potato

May 31, 2009 at 7:28 PM 3 comments

I created another impromptu recipe last night from my Mariquita Farms organic veggie box and some staple pantry items.

Here’s the treasure trove of veggies we got in this week’s $25 box (I don’t want to hear anymore that “organic is too expensive” — rubbish! blasphemy! untrue! More proof coming soon…): http://www.mariquita.com/Farmers%20Market/mystery%20lists/Piccino5-28-09.pdf. See this blog post for more info on eating organic for cheap:  https://delicioushealth.wordpress.com/2009/02/21/magical-mystery-box-of-veggies/

This is also a great “chili” recipe for those who can’t eat nightshade vegetables – it has no tomatoes, peppers, or white potatoes. Also great for allergen-free, delicious eating for autoimmune and the allergy-prone. For those careful of the oxalate levels (oxalic acid) in their diet, you can replace the chard with lower-oxalate greens such as the greens of bok choy.

This recipe is very filling, with LOTS of fiber, protein, immune system protectors, phytonutrients, and is a perfect warm/cold combo for a spring-into-summer dish!

If you share this recipe, please include a link to this posting and credit to Delicious Health, Inc. Thanks!

Turkey &  Navy Bean “Chili” Over Greens with Caramelized Sweet Potato
from www.enjoydelicioushealth.com

Generously serves 2

Ingredients

1 TBS extra virgin olive oil
8 small spring shallots (can use 1 medium regular shallot instead), finely chopped
4 small spring /green onion purplettes (can use 1 small or 1/2 medium red onion instead), finely chopped
1/4 lb. ground dark meat turkey
1/4 lb. ground white meat turkey
1 can organic navy or any other favorite beans, rinsed and drained (I recommend the brand Eden)
2-3 TBS of water or broth, optional
3 TBS fresh winter savory, finely chopped (can replace with fresh rosemary or thyme)
1/2 bunch fresh basil, leaves rolled and sliced into strips
1/2 tsp ground cumin
1/2 tsp ground turmeric
6-10 shakes of Umeboshi Plum Vinegar – can replace with juice of 1/2 lemon plus sea salt to taste
Additional sea salt, to taste
Black pepper, to taste

2 medium sweet potatoes , scrubbed/washed, and punched with a fork all around

1 bunch raw baby chard, washed and torn into bite-size pieces, hard stems torn off and discarded (can use any baby or delicate greens, like spinach, or arugula, or watercress for a more peppery punch)

Directions

  1. Preheat oven to 425 degrees. Place prepared sweet potatoes on parchment paper on a pizza pan or cookie tray and let cook for 1 hour. Reduce heat to 400 for another 30 minutes. Then turn heat down to 200-350 until the rest of your food is ready to serve.
  2. Warm olive oil over low heat in large saute pan for 2-3 minutes.
  3. Add shallots and red onions, saute until tender.
  4. Add ground turkey and saute until browned.
  5. Add water / broth if pan too dry.
  6. Add savory or thyme / rosemary, cumin and turmeric
  7. Stir in the beans. Cook until thoroughly heated.
  8. Season with umeboshi plum vinegar or alternative (lemon juice + sea salt).
  9. Before removing pan from heat, stir in basil and let cook for 1 more minute.
  10. Add black pepper and/or additional sea salt to taste.
  11. Line half of plate with the prepared raw baby greens.
  12. Serve chili on top of the greens. The greens will wilt and shrink in size.
  13. Cut sweet potato open and place on other half of plate. No need for brown sugar, butter, or salt. You’ve got all the natural sugar, flavor, and fats you need in this dish.

ENJOY!

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Entry filed under: adrenal health friendly, autoimmune, autoimmune friendly, dairy free, delicious health, fibromyalgia and chronic fatigue, gluten free, holistic nutrition, intuitive cooking, low oxalic acid content, no nightshade vegetables, nutrition, recipe. Tags: , , .

“Exposed: the great [genetically modified] crops myth” Genetically Engineered Wheat Rejected Globally

3 Comments Add your own

  • 1. Kiki  |  June 17, 2009 at 6:27 AM

    This sounds absolutely delicious! I have Rheumatoid Arthritis and try to limit my intake of nightshades because of how inflammatory they are, so this is a great fit for me. Thanks so much for sharing!

    Oh, and I’m completely with you on the organic doesn’t have to be expensive thing!

  • 2. Simla  |  June 30, 2009 at 8:06 PM

    Thanks for your note, Kiki. My pleasure!

  • 3. Deb  |  August 13, 2009 at 9:21 PM

    Yum, what a delicious dinner! I can’t wait to try more of your recipes, thanks so much!

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